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Serves 2
500g new potatoes or sweet potato/kumara
2 Tblspns oil (canola will be fine)
11/2 tsp curry powder of your choice
3 Tblspns mayonnaise
4 Tblspns sour cream
50g baby spinach leaves
3 spring onions
1/3 cup crumbled feta
Pomegranate arils (seeds) or half a pomegranate
Cook the potatoes in a
deep pot of salted boiling water until tender. In a small mixing bowl, mix the
oil, curry powder and mayonnaise then stir in the sour cream. Drain the
potatoes, then fold them into the dressing with the spinach leaves. Finely
shred the spring onions add to the salad and pile onto plates. Scatter over
pomegranate seeds and crumbled feta.